The TASTE of being SUSTAINABLE
Our journey to sustainability
We are aware that a business like ours has a significant impact on the environment, just consider that in one year we consume about 8 tonnes of eggs. On the other hand, precisely because of this, doing sustainable catering becomes easier for us, every small measure taken becomes relevant when applied in a big way.
In order to protect what is most precious to ourselves and, above all, to ensure a sustainable future for the next generations, we have decided to embark on a journey too: a journey towards sustainability.
Although the challenges we face are many, we have decided to start with a pleasant and meaningful spot: dining.
Your holiday can be a Green Emotions holiday
All actions that make your holiday greener will be marked with this symbol. You will find it on the menu and also outside the restaurant.
Tasteful, healthy and sustainable
These are the three words that reflect the philosophy of our restaurants. The flavours of the Mediterranean guide us in our choice of menus and products, celebrating fresh ingredients and a food culture that prioritises quality.
In our journey towards sustainability, we have identified 6 fundamental principles that reflect the decisions we make when we address catering.
1 Transparency
Sustainability in the resort is present but cannot be seen, and we want to make it transparent. We want to be honest and open about our efforts and achievements, which is why we will share with you progress on social and environmental responsibility.
2 Equilibrium
Food sustainability is based on balance: the right mix of macronutrients (carbohydrates, proteins and fats) and micronutrients (vitamins, minerals and antioxidants) promotes health and well-being. We emphasise both plant and animal foods in our menus, with a focus on plant products for their contribution to wellbeing and lower environmental impact.
3 Energy
Get your fill of energy with our selection of nutritious and sustainable foods: fresh fruit, vegetables, juices, nuts, seeds and whole grains. Each element supports well-being, rich in vitamins, minerals and fibre, while their production contributes to a healthier environment with lower greenhouse gas emissions than other foods.
4 Value
Monoportion and No waste – these are the concepts on which our philosophy of giving value to food is based. We choose single portions to give you the chance to taste everything and avoid waste. We value every ingredient in our preparations and try to produce as little waste as possible.
5 Impact
We are committed to reducing carbon emissions through targeted initiatives. We calculate the water and carbon footprint of each dish, which is then marked as sustainable on our menus. Awareness is the first step towards sustainability.
6 Water at 0 km
We aim to reduce water consumption during food processing by adopting efficient cooking methods such as low-temperature cooking or steaming. Furthermore, we carefully select groceries whose production process respects this precious planetary resource. We only use reusable glass bottles and offer microfiltered water on our tables.
What we are already doing
These are just some of the actions we have taken:
The water you find on the tables is local water, distributed in glass bottles to reduce plastic consumption
Our take-away and delivery packaging is environmentally friendly, only birch wood cutlery and recycled paper boxes
We buy as much as possible from local producers to reduce transport costs and thus pollution
We use innovative and sustainable cooking methods that preserve nutrients, such as low-temperature cooking and steaming
In the kitchen, we reduce food waste by carefully planning purchases and optimising the use of available resources
In our buffets, we prefer single portions to enhance food and avoid waste
Our chefs continuously participate in training courses on sustainability in the kitchen to keep abreast of new techniques.
Relax and enjoy your holiday!
Holidays are made to discover a new place, but also to rest and take a break from routine.
Add a BREAKFAST or HALF BOARD or FULL BOARD treatment to your booking.
How a sustainable dish is created
Creating a sustainable dish is a complex process that requires a series of thoughtful decisions regarding ingredients selection, cooking techniques and awareness of the overall environmental and social impact. This process begins with the concept of the dish, followed by the careful selection of ingredients, and extends to the detailed calculation of nutrients, water and carbon footprint. Only approved dishes can be included on the menu.
The beauty of Mediterranean cuisine is that we have many dishes that can be nutritionally balanced and sustainable with a few small tricks.
Here, for example, is a recipe you are surely familiar with: spaghetti with clams.
Spaghetti with clams (4 servings)
| INGREDIENTS | QUANTITY (g) | CO2 (kg CO2e/Kg) | TOTAL (kg CO2e) |
| Spaghetti | 360 g | 1,21 | 0,4356 |
| Olive oil | 20 g | 3,27 | 0,0654 |
| Garlic | 20 g | 0,25 | 0,005 |
| Parsley | 20 g | 0,33 | 0,0066 |
| White wine | 50 g | 0,66 | 0,033 |
| TOTAL | 2,37 | ||
| EACH SERVING (4) | 0,59 |
The recipe has an emission value of 0,59 gCO2e per serving which is a Low carbon footprint. If you were to eat this recipe once a week for one year, it would be equivalent to travveling:
🚗 112 km in an average petrol car
✈️ 136,9 km by plane
🚂 592,3 km by train
The equivalent of eating:
🍕 2,5 Slices of pizza
🍏 5,6 Apples
🍔 0,2 Beef Burgers